---

1. Bring water, sugar, salt and butter to the boil; check that all of the fat has melted.
2. Add all of the flour and mix well. Cook until mixture leaves the side of the pan (this is known as panada), and the starch has gelatinised, this happens when the temperature of the mix reaches 78 - 80°
3. Remove from heat and allow to cool slightly
4. Gradually add beaten eggs, making sure mixture is well combined in between each addition. Only add
5. Sufficient egg to achieve a dropping consistency.
6. Check consistency by placing between your fingers. The mixture should stretch when fingers pull apart
7. Paste is now ready for piping or spooning.
1. Pipe Choux paste evenly
2. Bake at 220®C for 10 minutes then drop to 165®C for 15 – 20 minutes
3. Bake choux puffs until completely crisp so they don’t drop when cooling.

For Chocolate sauce:
Cream thickened 50g
Chocolate dark 150g
Heat cream gently to a boil, remove and add the chocolate pieces, whisk/stir until smooth, keep warm over water bath.